BLACKBERRY DUMPLINGS
Substitute raspberries or blueberries for this summer dessert. Omit the lemon juice if berries are barely ripe.
1 Quart blackberries (fresh or frozen)
1/2 Cup maple sugar or brown sugar
1/4 Cup of water
1 Tablespoon lemon juice
1 Cup GF flour (I use brown rice flour or 1/2 cup brown rice flour with 1/4 cup tapicoa
flour and 1/4 cup potato starch)
3/4 Teaspoon Xanthan gum
1 - 2 Tablespoons sugar
1/4 Teaspoon salt
1 1/2 Teaspoons baking powder
1 1/2 Tablespoons butter substitute ( I use Earth Balance buttery spread)
1/2 Cup plus 1 tablespoon soy milk or other milk substitute
Top with GF/CF vanilla ice cream (optional)
Pick over the berries, discard imperfect or bruised ones, and wash. Place berries into a 3-quart saucepan fitted with a tight lid. Add the next 3 ingredients and stir gently into the berries. Cover saucepan and simmer berry mixture over heat while preparing dumpling dough. Mix the remaining dry ingredients well in a mixing bowl. Cut the butter substitute into the flour mixture with a pastry blender or two knives until dough clumps are the size of rice. Add the milk substitute all at once and stir vigorously for 30 seconds with a fork. Drop dough by teaspoonfuls onto the simmering berries, dipping the spoon into the hot sauce before dipping again into the batter. Cover the saucepan and simmer for 20 minutes. Do not uncover the pan to peek! Spoon dumplings into bowls and pour sauce over the top. Serve warm.
Makes 8 dumplings.
Back